Wednesday, September 18, 2013

Pumpkin and Coconut Soup


From the kitchen of One Perfect Bite...This lovely pantry soup is a perfect introduction to a fall meal. We had folks drop in this weekend and stay for so long a time that I thought they were going to move in. My immediate problem was extending a really simple meal to feed more than the four people for which it was intended. This soup, which can be table ready in 30 minutes became my first course. The ginger and coconut milk give the soup an Asian flair, but it's the chopped vegetables that give it flavor. While not substantial enough for a meal, the soup is filling and it works well as a meal extender. So, please get those can openers ready. I know those of you who try this recipe will enjoy this unique soup. Tomorrow we'll delve into how 1-1/4 pounds of ground turkey fed six people. I can't do the loaves and fishes thing, but be forewarned, I am a clever gal. In the meantime, here is how the soup is made.


Pumpkin and Coconut Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-oz.) can pumpkin
1 (14-oz.) can unsweetened light coconut milk
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

Directions:
1) In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat for about 5 minutes,  or until vegetables are nearly tender.
2) In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
3) Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

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9 comments:

Ginny said...

I have had soups with coconut milk and ginger, but never with pumpkin in them. It must make the pumpkin so much better!

manu said...

What a aperfect combination!!!

debbie said...

Going to save this one too for fall...which is right around the corner! Thanks for responding about the vegan butter sticks. I will try them...

Kim G. said...

T tend to match these flavors with carrots for a soup, but I'm sure it's really good with pumkin!

Jenn S said...

I like the mix of pumpkin and coconut milk. This looks like such a comforting bowl of soup!! YUM!

Tanna at The Brick Street Bungalow said...

LOL! You ARE a clever gal and I have no doubt the masses will be well fed with the loaves and fishes you have. ;)

I love pumpkin... I know I've said that before. LOL! blessings ~ tanna

Joanne said...

I am SOOO happy for fall soup season! ANd this soup is one of the reasons. :)

Jeannie Tay said...

I love this dish, simple and hearty, I would have it as a meal with some crusty bread to dip....tasty!

Lori E said...

I love that I don't have to prepare a squash to make the soup. Doesn't get easier than this.

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